Plum and Lemon Verbena Jam

• 800 g (1 lb 12 oz) fresh ripe plums (Victoria variety if available), halved and stones removed

Wash and sterilise your jars according to the instructions on page 128. They will need to be hot when you fill them.

Place a small saucer or two in the freezer to chill, to use for testing the jam is set.

Put the plums, sugar and verbena leaves into a non-stick pan and mix together. Set aside for 20 minutes until the sugar has almost dissolved and the plums have softened.